Biscuits and Gravy Casserole – Sausage gravy is cooked with biscuits on top to make a yummy casserole fit for any breakfast or brunch.
How is everyone holding up during the COVID-19 social quarantine? We’ve been doing fine so far and not too stir-crazy.
At this point, however, it looks like most of us will be spending Easter at home. So you’re going to need some killer brunch recipes to serve the family and still make this holiday feel super special.
Today’s recipe is just what you need. It’s a new and easy way to serve up biscuits and gravy and it’s oh so flavorful. But before we get to the recipe, let me explain exactly what biscuits and gravy are…
What are biscuits and gravy?
Biscuits and gravy is a savory dish served for breakfast. It consists of two parts: fluffy biscuits and sausage gravy. The biscuits are pretty standard. The gravy is made with breakfast sausage and thickened with a roux made with butter and flour. It’s a super rich dish. But I think that goes without saying.
For this recipe, we serve up biscuits and gravy in a new way – baked in a casserole. The biscuits are baked in the gravy so they absorb all that rich flavor in the process. The result is a biscuit that’s fluffier and richer than you can imagine.
Without further ado, here is my Biscuits and Gravy Casserole!
Making the gravy
The first step in this casserole is making the gravy. We’ll cook the gravy almost all the way and let it finish in the oven with the biscuits. To start, the sausage is cooked with onions until no longer pink. It’s scooped out of the pan and set aside, but leaving the fat in the pan. Then, we begin the roux.
The roux is made with equal parts fat and flour. The leftover fat from the sausage isn’t enough for a roux so we add 4 tablespoons of butter and let it melt completely. Then, the flour is added and the two are whisked together until thick. We cook it just for 1 minutes to remove the flour taste but not brown the gravy.
Next, the milk is added a little at a time to prevent lumps from forming and to help the gravy thicken up slowly. Once the gravy is thick, the sausage and onions are added to it and stirred together.
Assembling the casserole
Once the gravy is done, it’s added to the bottom of a 13×9 baking dish. And now it’s time to add the biscuits. I used frozen biscuits because:
- They cut down on the work needed for this casserole
- They taste much better than biscuits from a tube
The frozen biscuits are layered on top of the gravy and baked for 30 minutes or until golden brown on top.
Tip and Tricks
- It’s important to add the milk slowly to the roux so you can control the consistency. If you add it all at once, the cold milk will shock the roux and cause lumps that will be hard to remove with all that liquid present.
- Make sure to season the gravy at the very end. Breakfast sausage is super salty so you’ll only need a little salt, anyway. Therefore, wait to the whole thing is ready before giving it a taste and seasoning.
- I haven’t tried this recipe with a tube of biscuit dough but I imagine it would also work here. The casserole obviously won’t cook for the whole 30 minutes if you use refrigerated biscuits. Just remove the casserole when the biscuits have browned on top, probably closer to 15-20 minutes.
Biscuits and Gravy Casserole
- 1 pound ground breakfast sausage removed from casing
- ½ cup diced onion
- 6 tablespoons butter unsalted, divided
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 12 frozen biscuits
- Preheat oven to 375 degrees. Grease 13×9 baking dish. Set aside.
- In a large skillet or braising dish, add diced onion and ground sausage. Cook on medium heat until sausage is no longer pink and onions are softened, about 6 minutes. Remove from skillet and set aside.
- Add 4 tablespoons of butter to skillet and reduce heat to low. Once butter has melted completely, add flour and whisk together. Cook for 1 minute. Slowly add in milk, about 1/2 cup at a time and whisking after each addition to remove lumps. Once all the milk has been added, raise temperature to medium.
- Cook gravy until it just begins to thicken, about 3 minutes. Add sausage and onions back to skillet with gravy. Toss together. Season with salt and pepper. Pour into prepared baking dish.
- Arrange frozen biscuits on top of the sausage gravy mixture in a 4 x 3 pattern. Place dish into preheated oven and bake until biscuits have browned on top, about 35-40 minutes.
- Remove from oven. Melt remaining 2 tablespoons of butter. Brush melted butter on top of finished biscuits. Let cool for 5 minutes before serving.